MEXICAN CABBAGE PICO DE GALLO

This crunchy cabbage pico is a staple at our house—especially as a starter with nacho chips before one of our full-on Mexican feasts. It’s fresh, a little spicy, and somehow disappears faster than I can make it. Bonus: it keeps well in the fridge for up to a week, so I usually double it.

INGREDIENTS:

• 6 cups coleslaw mix (or finely shredded cabbage)

• 4 Roma tomatoes, diced

• 1 medium red onion, roughly chopped

• 1 bunch cilantro (about 1/2 cup with stems), chopped

• 1 fresh jalapeño, chopped (remove seeds and ribs if you don’t want it too spicy)

• 1 (4 oz) can chopped jalapeños with juice

• 1/4 tsp sea salt or Himalayan salt (adjust to taste)

• 1/4 tsp coarse black pepper

• 1 tsp garlic powder

• 1/4 tsp ground cumin

• Pinch of Mexican oregano (optional)

• Juice of 1 fresh lime

• 1/2 to 1 1/2 tsp sugar (to taste)

DIRECTIONS:

1. In a food processor, add the tomatoes, onion, cilantro, and both fresh and canned jalapeños with the juice. Pulse in short bursts just until combined—don’t overdo it or you’ll end up with salsa soup.

2. Transfer the mixture to a large bowl. Add the coleslaw mix, salt, pepper, garlic powder, cumin, lime juice, and sugar.

3. Toss everything together until well combined.

4. Cover and chill in the fridge for at least 30 minutes before serving to let the flavours meld.

Perfect with chips, on fish tacos, or spooned right out of the bowl with zero regrets.